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Asparagus, chives and fontina cheese top this easy pizza recipe. Serve with baby greens tossed with vinaigrette and pecans.

Source: EatingWell Magazine, March/April 2012


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450 degrees F for at least 15 minutes.

  • Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 1 tablespoon oil, 1/4 cup chives, salt and pepper.

  • Roll out dough on a lightly floured surface to about a 14-inch circle.

  • Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with cheese and the remaining chives.

  • Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.

Nutrition Facts

1 slice
368 calories; protein 13.6g; carbohydrates 38.6g; dietary fiber 2.9g; sugars 2.8g; fat 20.1g; saturated fat 5.4g; cholesterol 25.1mg; vitamin a iu 990.5IU; vitamin c 7.8mg; folate 92.8mcg; calcium 140.4mg; iron 0.7mg; magnesium 13.8mg; potassium 166.7mg; sodium 536.4mg; thiamin 0.1mg; added sugar 1g.

2 starch, 1 vegetable, 1 high-fat meat, 3 fat